The Best Fudgy Matilda-Inspired Chocolate Cake Recipe is the ultimate treat for any chocolate lover.

Inspired by the unforgettable scene from Matilda, where Bruce Bogtrotter takes on the ultimate challenge in front of the whole school, this rich and moist chocolate cake is packed with layers of fudgy goodness.

With moist chocolate cake layers covered in a glossy, silky-smooth chocolate fudge frosting, this recipe is perfect for birthdays or whenever you’re craving a show-stopping dessert. Keep reading to learn how to make the chocolate cake of your dreams!

When was the last time you thought about food & a great story?

Here are four reasons for creating tasty food inspired by literature:

Deepens Appreciation for the Story – Recreating food from a novel makes you pay closer attention to details—how characters interact with their meals, the cultural context of certain dishes, and what food symbolizes in the story. It adds a new layer of appreciation for the book.
Connects People Through Shared Experiences – Book clubs, themed dinner parties, or even just making a dish for yourself can create a fun way to bond with others over a shared love of literature and food.
Makes Reading More Engaging for Kids – If you’re trying to get kids excited about books, pairing reading with cooking can make the experience more interactive. Making Winnie-the-Pooh’s honey cakes or Green Eggs and Ham can turn storytime into a hands-on adventure.
Creates Lasting Memories – Just like food in books often carries emotional weight for characters, making and sharing literary-inspired meals can create lasting memories for you and those around you.

Ingredients you’ll need

This recipe calls for simple ingredients, found in any grocery store. Each one plays a key role in making the best chocolate cake with the perfect balance of moisture, structure, and rich chocolate flavor.

Cake flour: Provides a lighter texture, ensuring moist chocolate layers with a tender crumb.
Dutch-process cocoa powder: Enhances the deep chocolate flavor and gives the cake its rich, dark color.
Baking powder & baking soda: Help the cake rise to perfection, giving it the best texture.
Salt: Balances the sweetness and enhances the overall flavor.
Vegetable oil: Keeps the cake incredibly moist for days.
Granulated sugar: Sweetens and helps maintain a soft, tender crumb.
Large eggs: Add structure and stability to the batter.
Pure vanilla extract: Brings out the best chocolate flavor and adds warmth and depth to the frosting
Sour cream: Adds richness and moisture for the best results.
Freshly brewed strong coffee: Intensifies the chocolate flavor and creates a fudgy texture.
Unsalted butter: Creates a creamy, smooth base for the frosting.
Powdered sugar: Gives the frosting a light, fluffy texture.
Heavy whipping cream: Helps achieve a silky smooth consistency
Cocoa powder: Enhances the rich chocolate flavor for the frosting.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

If you don’t have any sour cream at hand, you can swap it out for Greek yogurt.
Use natural cocoa powder instead of Dutch-process for a slightly different chocolate profile.
Add a handful of chocolate chips to the batter for extra bursts of melted chocolate in every bite.
For a glossy fudge frosting variation, mix in a tablespoon of corn syrup for extra shine

How to Make a Fudgy Chocolate Cake

Cake:

Preheat your oven to 350°F. Line the bottom of three 8-inch cake tins with parchment paper. Grease and dust with cocoa powder the sides.
Sift together the cake flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.

In the bowl of a stand mixer with the paddle attachment, beat vegetable oil and sugar on medium speed for one minute. Add eggs one at a time, mixing between each addition. Add vanilla extract and sour cream and beat until just combined.

Alternate adding the hot coffee and dry ingredients with the wet ingredients, beginning and ending with the dry. Mix until just combined, scraping the bowl as needed. Avoid overmixing.

Divide the batter evenly into the prepared cake tins. Bake for 23-28 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Frosting:

Beat the room temperature butter at medium to high speed until light and fluffy, for about 1.5 minutes.
Add sifted powdered sugar, heavy whipping cream, cocoa powder, vanilla extract, and salt. Start mixing on low, then increase to medium-high and beat for 2 minutes until fluffy.

Assemble:

Ensure your cake layers are completely cool before assembling. If needed, level the tops to create an even surface.

Start by placing the first cake layer on a cake board or serving plate, then spread 1 cup of frosting evenly over the top. Gently place the second layer on top, pressing down lightly to secure it, and spread another cup of frosting evenly.

Repeat this process with the third layer, pressing gently to ensure the layers adhere.

Next, apply a thin layer of frosting over the entire cake to create a crumb coat. Don’t worry if it looks uneven—this layer is just to trap any loose crumbs. Refrigerate the cake for 15 minutes to allow the crumb coat to set.

Once chilled, spread the remaining frosting over the top and sides of the cake, ensuring full coverage. For a fun, textured finish, use the back of a spoon to create swirls and movement in the frosting, giving your cake a beautifully rustic look.

Expert Tips

Don’t skip the hot coffee—it enhances the chocolate flavor without making the cake taste like coffee.
Use cake strips for evenly baked, level cake layers. Soak them in water, squeeze out the excess, and wrap them around the pans before baking. These strips help insulate the edges, preventing doming and ensuring a more even rise.
Store leftover cake in an airtight container to keep it moist.
If refrigerated, let the frosted cake sit at room temperature for 30 minutes before serving for the best texture.

Frequently Asked Questions

How should I store this cake?

Keep the cake covered in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time! Bake the cake layers, let them cool completely, and wrap them tightly in plastic wrap. Store them at room temperature for up to a day or refrigerate for up to three days. You can also freeze the layers for up to three months—just thaw them in the fridge before assembling.

If making the frosting ahead, store it in an airtight container in the refrigerator and let it come to room temperature before using. Assemble and frost the cake when ready to serve for the freshest taste and texture.

Can I freeze the cake?

Absolutely! Wrap individual slices or whole layers in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Why is it called a Matilda cake?

This cake is inspired by Matilda and the iconic chocolate cake scene where Bruce Bogtrotter is forced to eat an entire cake in front of the whole school by Miss Trunchbull. It’s the perfect birthday cake for any chocolate lover!

Why should I add the recommended coffee if I won’t taste it?

Chocolate has natural bitterness, especially dark chocolate. A touch of coffee enhances that bitterness but also smooths it out, making the chocolate taste deeper rather than just bitter.

Coffee can also, surprisingly, make chocolate taste sweeter! The roasted notes of coffee enhance the natural sweetness in chocolate, so you don’t always need as much sugar to get a well-balanced flavor.

If you liked this delicious chocolate cake recipe, hop on over to the “Cakes” section here on the blog for more inspiration, or take a look at the links below for more chocolate-inspired desserts: